Spinach and Feta Mini Quiches

Spinach and Feta Mini Quiches

These are so cute and so tasty! They are very simple to make but they look so colorful and elegant.  I love making these for breakfast when we have overnight guests.  They’re perfect with big cup of coffee!

Makes 24 mini quiches  

 

6 eggs

¼ cup whole milk

1/3 cup crumbled feta cheese

1 ½ teaspoons minced rosemary

½ cup chopped spinach

       (about 1 handful)

1/8 teaspoon salt

¼ teaspoon black pepper

4 grape tomatoes, chopped

cooking spray

               

            Preheat the oven to 375 degrees. 

Spray a mini-muffin baking pan with cooking spray and set aside.

In a large bowl, whisk together eggs and milk.  Then add feta cheese, rosemary, spinach, salt, and pepper.  Mix well.  Pour 1 heaping tablespoon of the egg batter into each sprayed mini muffin cup.  Then, place 2 chopped tomato pieces on the top of the egg mixture in each mini muffin cup.

Bake for 12-13 minutes until completely cooked and firm.  Let the mini quiches cool in the pan for about 1-2 minutes (they will shrink) and then place them on a cooling rack or on a plate.  Serve warm.

Lauren Marie’s Tips:

*I love to keep these in the fridge for a great snack anytime during the week.

*Mix it up: Try other flavors like ham, cheese, and parsley.  Yum!

Try serving these with my Strawberry Granola Parfaits for an easy and elegant breakfast.